Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.

Toss the cubed sweet potatoes with 1 tablespoon of olive oil, half the salt, and a pinch of black pepper. Spread in a single layer on one side of the sheet.

In a separate bowl, toss the halved Brussels sprouts with the remaining olive oil, the rest of the salt, and a pinch of pepper. Add them to the sheet on the other side so they roast evenly.

Roast for about 20–25 minutes, until the sweet potatoes are tender and the Brussels sprouts are slightly crispy on the edges. Give them a shake halfway through so they cook evenly.

Meanwhile, whisk together tahini, lemon juice, maple syrup, apple cider vinegar (if using), garlic (if using), cumin (if using), and water. Start with 1/4 cup water and add more as needed to reach a pourable but creamy consistency. Taste and adjust salt or lemon if you like it brighter.

When the vegetables are done, remove the tray from the oven and let them cool for a few minutes. If you’re using greens, place a bed of greens on a large platter or bowls.

Toss the warm roasted potatoes and Brussels sprouts with the greens, drizzle with the lemon tahini dressing, and sprinkle with seeds or nuts for crunch. Serve immediately, or let it sit for 10–15 minutes if you’re preparing ahead.

If you want extra texture, you can add a handful of chopped fresh herbs like parsley or cilantro just before serving.